Pasta Primavera is a great back-to-school recipe because it comes together in about 20 minutes, perfect for busy weeknights, and kids can help toss the pasta, which makes them more excited to eat their veggies. The zucchini and red bell pepper add fiber, vitamin C, and antioxidants to support growing kids’ immune systems. It’s also easy to adapt: swap in whole-wheat or chickpea pasta for extra fiber and protein, or toss in whatever vegetables you have on hand.
Makes: 4 servings
INGREDIENTS
- 8 oz your favorite pasta, uncooked
- 2 medium zucchini (about 1 lb), halved lengthwise and thinly sliced
- 3 tbsp roasted garlic-flavored vegetable oil
- 1 red bell pepper, thinly sliced
- ½ cup fresh basil leaves, coarsely chopped
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
INSTRUCTIONS
- Cook the pasta according to the package directions. Drain and transfer to a large serving bowl.
- While the pasta cooks, halve the zucchini lengthwise, then slice into thin half-moons.
- Heat the garlic-flavored oil in a large skillet over medium-high heat. Add the zucchini and bell pepper. Cook for 3–4 minutes, stirring frequently, until the vegetables are crisp-tender.
- Add the cooked vegetables and chopped basil to the pasta. Toss gently until well combined.
- Season with salt and black pepper to taste.
- Sprinkle with Parmesan cheese and serve immediately.
